This Easy Beef And Broccoli Recipe takes a classic take-out favorite and makes it super quick and easy to make at home. Made on one sheet pan and ready in under 30 minutes, this is a meal the whole family will love!
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Why You'll Love This Easy Recipe For Beef And Broccoli
I love a good takeout fake-out! While this is NOT an authentic Chinese beef and broccoli recipe, you get the delicious flavor of your favorite take-out dish while controlling what goes into it! By the way, if you also love homemade take-out recipes, you should try my Shrimp Stir Fry with Snow Peas and Shrimp Fried Rice.
And since my family loves beef with broccoli, I figured I should probably make my own variation. This was originally tested in the crockpot, but it didn't come out the way I had hoped.
So, I pulled out a sheet pan and decided to give it a shot in the oven instead! I found that the flavor was there, but it was easier to make...and still super nutritious!
But, before I get ahead of myself, here are some more reasons to love sheet pan beef and broccoli:
- Better than take-out
- Quick and easy to make
- Loaded with flavor
- Family-friendly
- Cleanup is a breeze
Ingredient Information And Substitutions:
- Beef - For this recipe I used sirloin steak, but you can also use flat iron steak. Slice it thin, against the grain.
- Broccoli - Try to make all the broccoli florets the same size so they cook evenly (about 1 ½ inches).
- Beef Broth - For added flavor — and serves as the base of the marinade.
- Sauces & Oil - You'll need soy sauce, hoisin sauce, sesame oil, and rice vinegar for your beef and broccoli marinade to round out the wet ingredients for this sauce.
- Cornstarch - Acts as a thickening agent in the marinade to give you the perfect consistency and texture.
- Seasonings - I'm using brown sugar, garlic powder, ground ginger, and crushed red pepper flakes to give you that better-than-takeout taste I keep talking about!
- Cooked Rice - For serving. Feel free to use white or brown rice.
How to Cook Beef With Broccoli On A Sheet Pan
Step 1: Mix the marinade
Add the beef broth, soy sauce, hoisin sauce, sesame oil, water, rice vinegar, brown sugar, garlic powder, ginger, cornstarch, and red pepper flakes to a bowl and whisk well to combine.
Step 2: Marinate the steak and broccoli
Add the broccoli and beef slices to the bowl and toss to coat thoroughly. You can bake it right away, or you can let the meat and veggies marinate for 30 minutes or so. You could also toss everything in a zipper bag and freeze for later!
Step 3: Bake
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper or foil. Arrange everything in a single layer on the pan, then pour the remaining marinade on top.
Bake for 20-25 minutes, or until the broccoli is fork tender and the beef is fully cooked. Serve over rice with extra sauce and enjoy!
Frequently asked questions
Yes, you can use arrowroot powder. Just be aware that leftovers may not reheat as well.
Yes! The uncooked meat will keep a few days in the fridge (provided it's not past the use-by date for the raw beef) and cut broccoli will stay fresh for about 4 days. I wouldn't suggest marinating until the day you plan to bake, or the meat and vegetables will start to break down, so store the sauce in a separate container from the meat and veggies.
You can also simply prep the ingredients for this beef broccoli recipe an hour or two before you plan to make it.
Yes, but I encourage you to freeze before cooking in a zipper freezer bag as mentioned above. The beef, broccoli, and marinade will be a lot easier to thaw that way, and you'll also be able to infuse the ingredients with all of that tasty flavor from the homemade marinade!
You can store any leftovers in an airtight container in the fridge for up to 4 days.
Tips For Making This Healthy Beef and Broccoli Recipe
- Slice the beef thin — I went with around ¼ inch slices. That way it cooks up quickly while still being tender. A little trick for easier slicing: place the steak in the freezer for 30 minutes prior to slicing.
- And, be sure to slice against the grain.
- Try and make the broccoli florets around the same size. I cut them so that they were around 1 ½ inch chunks. This helps them cook more evenly.
- Don't leave out the cornstarch — it helps the sauce thicken.
- Speaking of sauce, don't leave all that extra sauce that collects on the pan behind! I like to spoon it over my plate.
- Prep ahead: slice the beef, clean and cut the broccoli and mix together the sauce. Or throw it all together a freeze before cooking.
- Storage and leftovers: this lasts up to 4 days covered in the refrigerator and reheats well in a pan or in the microwave.
Make It A Meal:
Round out your dinner with these great recipes:
Other Beef Recipes to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Easy Beef And Broccoli Recipe
Ingredients
- 1 cup beef broth
- ¼ cup soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil
- ¼ cup water
- 1 teaspoon rice vinegar
- 2 Tablespoons brown sugar
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 ½ Tablespoons corn starch
- 1 pinch crushed red pepper flakes (optional)
- 1 pound sirloin steak, sliced thin into ¼ inch thick slices against the grain (you can also use a flat iron steak)
- 3 cups broccoli florets, cut to 2 inch pieces) cut to 2 inch pieces
- Cooked rice for serving
Instructions
- In a bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil, water, rice vinegar, brown sugar, garlic powder, ginger, corn starch and red pepper flakes until well combined.
- Toss with steak slices and broccoli until everything is evenly coated. If freezing, place in zipper freezer bag and freeze. Thaw when ready to cook.
- When ready to cook, preheat the oven to 400 degrees.
- Line a sheet pan with a large piece of parchment (I like mine to come up over all sides) or foil.
- Spread beef and broccoli into a single layer on the pan and pour all remaining marinade over the beef and broccoli.
- Bake for 20-25 minutes until broccoli is fork tender, beef is cooked and sauce has slightly thickened. Serve immediately over rice and spoon sauce over as well.
Video
Notes
- Slice the beef thin — I went with around ¼ inch slices. That way it cooks up quickly while still being tender. A little trick for easier slicing: place the steak in the freezer for 30 minutes prior to slicing.
- And, be sure to slice against the grain.
- Try and make the broccoli florets around the same size. I cut them so that they were around 1 ½ inch chunks. This helps them cook more evenly.
- Don't leave out the cornstarch — it helps the sauce thicken.
- Speaking of sauce, don't leave all that extra sauce that collects on the pan behind! I like to spoon it over my plate.
- Prep ahead: slice the beef, clean and cut the broccoli and mix together the sauce. Or throw it all together a freeze before cooking.
- Storage and leftovers: this lasts up to 4 days covered in the refrigerator and reheats well in a pan or in the microwave.
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